Søberg Mette (19 results)

Condition: Good.

Condition: New.

Hardback. , . Author: Rene Redzepi Format: Hardback Number of Pages: 352 There's a reason Noma sits atop the list of the world's best restaurants. Every bite, every dish, every course surprises, delights, challenges, and deeply satisfies in a way that's unique in the world of dining. As the New York Times's Pete Wells wrote recently in praising Noma's flavours, 'sauces are administered so subtly that you don't notice anything weird going on; you just think you've never tasted anything so extraordinary in your life'. In Noma 2.0, Rene Redzepi digs deep into the restaurant's magic through the creation of nearly 200 dishes, each photographed in spectacular beauty and detail. Noma 2.0 - the title is a reference to the reinvention of Noma after it closed in 2018 to move to its new compound across the water - is about true seasonality, from wild game in the fall to just-picked peas in the summer. It is about using only local ingredients, to build a cuisine that is profoundly situated in its place and culture. It is about transforming the ordinary - a mushroom, a chicken wing, often through fermentation - to develop haunting, memorable flavours. It is about composing a plate that delights the eye as much as the palate, whether through the trompe l'oeil of a 'flowerpot' chocolate cake or a dazzling mandala of flowers and berries. It is about pushing the boundaries of what we think we want to eat - a baby pinecone, a pudding made of reindeer brain - to open our palates with a startling confidence. And it is about how to stay creative and challenge yourself over the course of a career. For foodies, for chefs, for artists and art lovers, for thought-leaders and makers, and for the kind of reader who is compelled by the idea that sometimes one person can change everything, Noma 2.0 is the gift book of the season. Hardback.…

Condition: As New. Unread book in perfect condition.

Condition: New.

Condition: New.

Condition: New.

Condition: As New. Unread book in perfect condition.

hardcover. Condition: New. Brand new book, sourced directly from publisher. Dispatch time is 9-10 days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Condition: New. In English.

Hardcover. Condition: Brand New. 352 pages. 13.00x9.75x1.25 inches. In Stock.

Hardcover. Condition: Brand New. 352 pages. 13.00x9.75x1.25 inches. In Stock.

Hardcover. Condition: Brand New. 352 pages. 13.00x9.75x1.25 inches. In Stock.

Gebundene Ausgabe. Condition: Neu. The world's most influential chef shares the recipes that have defined the newest incarnation of Noma-and set a new standard for how we think about food. There's a reason Noma sits atop the list of the world's best restaurants. Every bite, every dish, every course surprises, delights, challenges, and deeply satisfies in a way that's unique in the world of dining. As the New York Times's Pete Wells wrote recently in praising Noma's flavors, "sauces are administered so subtly that you don't notice anything weird going on; you just think you've never tasted anything so extraordinary in your life." In Noma 2.0, René Redzepi digs deep into the restaurant's magic through the creation of nearly 200 dishes, each photographed in spectacular beauty and detail. Noma 2.0-the title is a reference to the reinvention of Noma after it closed in 2018 to move to its new compound across the water-is about true seasonality, from wild game in the fall to just-picked peas in the summer. It is about using only local ingredients, to build a cuisine that is profoundly situated in its place and culture. It is about transforming the ordinary-a mushroom, a chicken wing, often through fermentation-to develop haunting, memorable flavors. It is about composing a plate that delights the eye as much as the palate, whether through the trompe l'oeil of a "flowerpot" chocolate cake or a dazzling mandala of flowers and berries. It is about pushing the boundaries of what we think we want to eat-a baby pinecone, a pudding made of reindeer brain-to open our palates with a startling confidence. And it is about how to stay creative and challenge yourself over the course of a career. For foodies, for chefs, for artists and art lovers, for thought-leaders and makers, and for the kind of reader who is compelled by the idea that sometimes one person can change everything, Noma 2.0 is the gift book of the season. A Barnes & Noble Best Cookbook A Barnes & Noble Best Gift Book Sprache: Englisch Gewicht in Gramm: 2564.…

Mellemgaard, Odense 2010. 228 sider. Orig. omslag. Brugsspor på omslag.

Condition: Used: Like New. LIVRE A L?ETAT DE NEUF. EXPEDIE SOUS 3 JOURS OUVRES. NUMERO DE SUIVI COMMUNIQUE AVANT ENVOI, EMBALLAGE RENFORCE. EAN:9781648291722.

Hardcover. Condition: New. Dust Jacket Condition: New. 1st Edition. Redzepi, René; Søberg, Mette; Takahashi, Junichi ,Noma 2.0: Vegetable, Forest, Ocean, Waterstones First Edition Signed Brand New Sealed will be sent boxed and via a signed for method of postage Extra postage will be needed for overseas orders if the weight exceeds one kilo book is signed without dedication unless stated otherwise. All books come with a lifetime guarantee No Coa's issued unless the book originally came with one then it will be included with the book. Tracking Information will be added with your order on abe books once available. Signed by Author.…

Condition: Gut. Zustand: Gut | Seiten: 352 | Produktart: Bücher | Keine Beschreibung verfügbar.

Condition: New. &Uumlber den AutorRen&eacute Redzepi&#160is the chef and co-owner of Noma in Copenhagen, five times recognized as the world&rsquos best restaurant. In 2021, Noma was awarded its third Michelin Star. Redzepi has been featu.